Three Cheese and Potato Soup

Three Cheese and Potato Soup


46 people made this

About this recipe: A super-rich and filling potato soup. Potatoes are simmered with carrots and red peppers in a chicken stock, then blended with processed cheese, Cheddar and Gruyere. The perfect soup for the cold winter months.

William Anatooskin

Serves: 12 

  • 950ml water
  • 600ml chicken stock
  • 4 tablespoons chicken stock granules
  • 1/2 teaspoon ground black pepper
  • 2 large carrots, finely chopped
  • 4 potatoes, peeled and diced
  • 1 large onion, diced
  • 2 sticks celery, finely chopped
  • 1 red pepper, diced
  • 250ml mayonnaise
  • 250g processed cheese, such as Kraft singles, unwrapped and chopped
  • 125g grated mature Cheddar cheese
  • 65g grated Gruyere cheese
  • 4 tablespoons instant mash flakes or granules

Prep:25min  ›  Cook:35min  ›  Extra time:15min resting  ›  Ready in:1hr15min 

  1. In a large stock pot, combine water, chicken stock, chicken stock granules, black pepper, carrots, diced potatoes and onions. Bring to the boil and then reduce heat. Simmer 15 minutes or until vegetables are tender, stirring occasionally.
  2. Add celery and red pepper and simmer for 5 minutes.
  3. Gradually add mayonnaise to hot soup, whisking until smooth. Reduce heat to medium low. Gradually stir in processed cheese, mature Cheddar cheese and Gruyere cheese; continue stirring until cheese melts, about 5 minutes.
  4. Mix in instant mash. Remove from heat and let sit for 15 minutes before serving.

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